Chicken stewed with vegetables

Spread the prepared chickens and salt them.

Place a piece of butter in the pot and layer the halved tomatoes.

Place the chickens on top of the tomatoes, then add a second layer of sliced tomatoes, round slices of eggplant, onion rings, and whole green peppers. Season with salt, sprinkle with ground cinnamon, and add 3-4 cloves and black pepper.

Tightly close the pot with a lid and simmer the chickens on low heat until cooked.

Serve the chickens sprinkled with finely chopped dill.